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Recipe by Chanie Nayman

Spinach Eggplant Artichoke Dip

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Spinach Eggplant Artichoke Dip
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Sesame - Egg
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb

I tried a delicious cheesy version of this dip in a restaurant, and created this pareve version based on that. It’s always cool to play off a flavor you tasted outside your kitchen and recreate it.

Ingredients

Spinach Eggplant Artichoke Dip

  • 1 eggplant, diced

  • 2–3 frozen artichoke bottoms, roughly chopped

  • 1/4 cup frozen spinach, defrosted and squeezed

  • 1 teaspoon salt

  • 2 pinches pepper

  • 1 pinch cumin

Directions

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2.

Place diced eggplant on a baking sheet lined with Gefen Parchment and roast for 30 to 40 minutes until soft and golden.

3.

Add artichoke hearts to the baking sheet during the last 10 minutes. Allow to cool.

4.

Transfer to a mixing bowl and add remaining ingredients. Stir to combine.

Recipe tags

artichokes Chanie Nayman dips eggplants spinach
Spinach Eggplant Artichoke Dip

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